Spanish Roasted Almonds (Almendras Fritas)
Spanish-style roasted almonds, flavoured with smoked paprika and garlic.
Servings 6
Ingredients
- 300 g raw almonds
- 1 teaspoon garlic granules
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt I use sea salt, but table salt is fine too
- 1 tablespoon olive oil
Instructions
- Preheat oven to 200°C / 180°C Fan / 400°F / Gas Mark 6.
- Evenly spread the almonds out on a large baking tray. Toast the almonds for 5-8 minutes until slightly darkened in colour - watch them carefully as the nuts toast very quickly.
- While the almonds are toasting, prepare the spice mix. In a small bowl, mix together the garlic granules, smoked paprika and the salt.
- When the almonds are ready, transfer them to a large mixing bowl. Add the olive oil and the spice mix and toss to combine.
- Serve the almonds warm or at room temperature. The almonds will keep stored in an airtight container for up to 3 days.